Paneer Makhani Recipe
Paneer Makhani is my family’s favorite dish. It goes well with Rotis, Parathas and even Pulao. I make it very often, but most of the time I would omit the cream part. Gj is not a big fan of cream. Even without the cream, the dish would taste so heavenly.
Paneer Makhani preparation is very similar to Paneer Butter Masala and Shahi Paneer, but Paneer Makhani is quite simple to make. Kids would certainly like this dish because of the rich and creamy sauce. Hope you all like it.
Recipe Reference. The joy of effortless cooking
Note. The ingredients shown will vary with the original quantity.
How to make paneer makhani:
1. Bring 1/2 cup of water to boil. Add tomatoes and ginger. Cook until the tomatoes’ skin peel out and turns little soft. Switch off and let them cool down completely.2. Transfer them to a blender and grind it to a smooth paste. Set aside.3. Soak cashew nuts in 1/4 cup of water for 10 minutes. Meantime, heat ghee or butter and oil. Add the seeds of the cardamom (just crush the cardamom and add only the seeds) followed by salt and sugar. Give a quick stir.4. Add red chilli powder and garam masala. Stir well.5. Now add the ground tomato paste and tomato ketchup. Mix very well and cook for about 8 minutes or until the oil separates. Simmer the flame.
6.Now ground it to a fine paste. Set aside.7. Add the ground cashew paste to the simmering gravy and stir well. Add kasoori methi and 1/2 cup of water. Cook for 5 minutes.8. Add paneer and enough milk or cream to get a thick red gravy. Cook in low flame for 4 minutes and then switch off.Now, Paneer Makhani is ready! Serve warm with Rotis or Pulao.
- You can also add blanched broccoli and baby corns instead of paneer.